Spicy Calabrian Chili Vodka Penne
If you’re craving a pasta dish that delivers just the right amount of heat with a creamy, comforting sauce, this Spicy Calabrian Chili Vodka Penne is about to become your new favorite. The vibrant kick from Calabrian chili paste combined with the richness of vodka-infused tomato cream sauce creates a perfectly balanced, restaurant-worthy meal you can whip up in under 30 minutes. It’s bold, flavorful, and incredibly satisfying—a true crowd-pleaser that’s easy enough for weeknights but special enough for guests.
Why It Works Every Time
This recipe shines because it masterfully balances spice, creaminess, and acidity. The Calabrian chili paste brings a smoky, fiery depth that wakes up your taste buds without overpowering the dish. The vodka helps to unlock the flavors in the tomatoes, giving the sauce a luxurious texture and a subtle tang. Heavy cream mellows the heat while creating a silky coating for every penne tube. Fresh shallots and garlic add aromatic sweetness and complexity, while a sprinkle of Parmesan cheese and fresh basil finish it with savory and herbaceous notes. The end result is a harmonious, crave-worthy plate that feels indulgent but comes together quickly and simply.
What You’ll Gather
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Calabrian chili paste
- 1 can (14 ounces) crushed tomatoes
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon fresh basil, chopped
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
Recommended Tools
- Large pot – for boiling the pasta
- Large skillet or saucepan – to make the sauce
- Wooden spoon or silicone spatula – for stirring
- Fine grater – to freshly grate Parmesan cheese
- Colander – to drain the pasta
Spicy Calabrian Chili Vodka Penne in Steps
Step 1: Cook the Penne
Bring a large pot of salted water to a boil. Add 8 ounces of penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Step 2: Sauté Shallots and Garlic
While the pasta cooks, heat 2 tablespoons of olive oil over medium heat in a large skillet. Add the finely chopped shallot and sauté for 2-3 minutes until softened and fragrant. Stir in the minced garlic and cook for an additional 30 seconds, being careful not to let it burn.
Step 3: Add Calabrian Chili Paste and Tomatoes
Stir in 1 teaspoon of Calabrian chili paste and cook for 1 minute to release its smoky heat. Pour in the 14-ounce can of crushed tomatoes, stirring to combine. Simmer the sauce for 8-10 minutes, allowing it to thicken slightly.
Step 4: Incorporate Vodka and Cream
Reduce the heat to low and carefully add 1/2 cup of heavy cream, stirring to blend the sauce until smooth and creamy. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If you like an extra kick, sprinkle in 1/2 teaspoon of red pepper flakes.
Step 5: Combine Pasta and Sauce
Add the drained penne pasta to the skillet with the sauce. Toss to coat the pasta evenly, adding reserved pasta water a splash at a time if the sauce feels too thick. Stir in 1/2 cup of freshly grated Parmesan cheese until melted and combined.
Step 6: Garnish and Serve
Remove from heat and stir in 1 tablespoon of chopped fresh basil. Serve immediately with extra Parmesan on the side for topping. This Spicy Calabrian Chili Vodka Penne is best enjoyed hot and fresh!
Variations by Season
- Spring: Add fresh peas or asparagus tips for a burst of green and subtle sweetness.
- Summer: Toss in roasted cherry tomatoes and fresh basil to brighten the sauce.
- Fall: Stir in sautéed mushrooms or roasted butternut squash for a hearty twist.
- Winter: Include spinach or kale for added nutrition and a pop of color.
Don’t Do This
- Don’t overcook the penne; it should be al dente to hold up in the rich sauce.
- Avoid skipping the shallots and garlic—they build the base flavor.
- Don’t add the cream too early; it can separate if cooked at high heat.
- If you don’t have Calabrian chili paste, avoid substituting with plain chili powder—it won’t deliver the same smoky depth.
Keep It Fresh: Storage Guide
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or cream to loosen the sauce and microwave or warm gently on the stovetop. For longer storage, freeze the cooked pasta and sauce separately for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this recipe dairy-free?
Yes! Substitute the heavy cream with coconut cream or a plant-based cream alternative, and use a dairy-free Parmesan-style cheese or nutritional yeast for a similar cheesy flavor.
How spicy is this dish?
This Spicy Calabrian Chili Vodka Penne has a moderate heat level thanks to the Calabrian chili paste. You can adjust the spice by adding or omitting the red pepper flakes or reducing the chili paste amount.
What can I use instead of vodka?
If you prefer to skip alcohol, you can substitute vodka with vegetable broth or just water. The sauce will still be delicious but slightly less complex in flavor.
Can I prepare the sauce ahead of time?
Absolutely! The sauce can be made up to 2 days in advance and stored in the fridge. When ready, reheat gently and toss with freshly cooked pasta for best texture.
Keep Cooking
- Try the smoky and spicy Fire Roasted Arrabbiata Penne for another fiery pasta fix.
- For creamy, comforting flavors with a kick, check out the Creamy Chipotle Chicken Penne.
- Love mushroom pasta? The Creamy Roasted Garlic Mushroom Penne is a must-try.
Bring It to the Table
Serve this Spicy Calabrian Chili Vodka Penne with a simple green salad dressed in lemon vinaigrette to cut through the richness. Crusty bread or garlic knots are perfect for mopping up every last bit of sauce. A glass of crisp white wine or sparkling water with a twist of lime pairs beautifully with the creamy, spicy flavors. Whether it’s a cozy dinner or a casual gathering, this dish brings bold flavor and warmth to the table with every forkful.
With its perfect balance of heat, creaminess, and fresh herbs, this Spicy Calabrian Chili Vodka Penne is a recipe you’ll come back to again and again. It’s easy to make, packed with flavor, and versatile enough to customize for every season. Ready in under 30 minutes, it’s the ultimate comfort pasta that delivers a little extra kick to your dinner routine. Enjoy!
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Spicy Calabrian Chili Vodka Penne
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add 8 ounces of penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- While the pasta cooks, heat 2 tablespoons of olive oil over medium heat in a large skillet. Add the finely chopped shallot and sauté for 2-3 minutes until softened and fragrant. Stir in the minced garlic and cook for an additional 30 seconds, being careful not to let it burn.
- Stir in 1 teaspoon of Calabrian chili paste and cook for 1 minute to release its smoky heat. Pour in the 14-ounce can of crushed tomatoes, stirring to combine. Simmer the sauce for 8-10 minutes, allowing it to thicken slightly.
- Reduce the heat to low and carefully add 1/2 cup of heavy cream, stirring to blend the sauce until smooth and creamy. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If you like an extra kick, sprinkle in 1/2 teaspoon of red pepper flakes.
- Add the drained penne pasta to the skillet with the sauce. Toss to coat the pasta evenly, adding reserved pasta water a splash at a time if the sauce feels too thick. Stir in 1/2 cup of freshly grated Parmesan cheese until melted and combined.
- Remove from heat and stir in 1 tablespoon of chopped fresh basil. Serve immediately with extra Parmesan on the side for topping. This Spicy Calabrian Chili Vodka Penne is best enjoyed hot and fresh!
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and use a dairy-free Parmesan alternative.
- Reserve pasta water to adjust sauce consistency as needed.
- Do not overcook penne; it should remain al dente to hold up in the sauce.
- For extra heat, add red pepper flakes according to your spice preference.
- Leftovers store well in the fridge for up to 3 days or freeze sauce and pasta separately for longer storage.
